Spiced Butter Rice
can be cooked in many ways but this recipe makes an aromatic smooth succulent rice
suitable for serving with any type of curry dish, as a base for chicken
supreme or even with stews and similar meals.
Ingredients for 4 - 6 servings:
You will need a heavy well sealed pot with a lid to cook this dish.
Wash the rice in several changes of water and then soak in plenty of water for about 20 minutes. Drain thoroughly before use.
Whilst the rice is soaking, chop the onion and seed the cardamoms.
Heat the butter in the pan until it is quite hot, add the chopped onion and stir and fry until the onion begins to soften and go transparent, add the cardamom seeds. Fry for about 1 minute more then add the drained rice and the salt. Saute teh rice mixture for 3 or 4 minutes, do not let it stick.
Add the water and bring to the boil being careful not to allow the mixture to "froth". Cover, turn the heat to very low and cook like this for 20 - 25 minutes. Note that the cooking time can vary according to the rice type. See here for more tips on cooking rice.
At the end of the cooking time, remove the lid from the pan and "fluff" the rice up using 2 forks. Allow to stand, uncovered for 2 - 3 minutes before serving.
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